YOUR SOLIN GENERATED RECIPE
Saffron-Spiced Shrimp and Seafood Rice Skillet
Enjoy a vibrant and aromatic skillet featuring succulent shrimp and tender scallops nestled on a bed of fluffy brown rice. Infused with a pinch of saffron and smoked paprika, caramelized onions, and garlic, this dish offers a taste of the sea with a burst of Mediterranean-inspired spices, making it a versatile meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Shrimp
3 ounces Scallops
1/2 cup cooked Brown Rice
1 teaspoon Olive Oil
1/4 cup chopped Onion
1 clove Garlic
1/4 cup diced Red Bell Pepper
Pinch of Saffron
1 teaspoon Smoked Paprika
1/4 cup Low-Sodium Chicken Broth
1 tablespoon Lemon Juice
PREPARATION
Heat the olive oil in a medium skillet over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and diced red bell pepper, cooking for an additional 1-2 minutes until fragrant.
Sprinkle in the smoked paprika and saffron, stirring to evenly coat the vegetables.
Pour in the low-sodium chicken broth and add the pre-cooked brown rice, letting the mixture simmer for 2 minutes to meld the flavors.
Gently add the shrimp and scallops to the skillet, ensuring they are evenly distributed.
Cook for 3-4 minutes, or until the shrimp turn pink and the scallops are opaque, stirring occasionally.
Finish by drizzling the lemon juice over the skillet and tossing lightly to combine.
Serve warm and enjoy your flavorful saffron-spiced seafood rice skillet.